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Kitchen inspections, March 12-17

POSTED:March 29, 2009 1:00 a.m.

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The following are among the food service establishments inspected from March 12-19 by the Hall County Environmental Health Department. New rules and regulations for food service began on Dec. 1, 2007. Food service establishments will now be given a letter grade that coincides with a percentile: "A" (90-100), "B" (80-89), "C" (70-79), "U" 69 and below. Inspections (frequency of) a food service establishment will be conducted based on risk categorization. The risk type shall be determined by the menu items served, the food preparation processed performed, and the previous food safety history in the food service establishment. A new food service establishment that has never served food must score 100 (A) to receive a food service permit to operate. When a restaurant changes ownership, a new food service permit must be issued. To be issued a food service permit for a change of ownership, the establishment must score a 95 (A) or above with all Foodborne Illness Risk factors and Public Health Interventions in compliance. Permits must be posted in public view at all times. Food service establishments with drive-through windows will also be required to have the top one-third of a copy of the most current inspection report visible through each window allowing customers to easily read the score, date of inspection and establishment information, in addition to the copy posted inside the establishment. Copies of the new rules are available at the Hall County Environmental health Office. The rules and regulations are also available online at http://health.state.ga.us/programs/envservices/index.asp.

To register a complaint against a food service establishment, contact the Hall County Environmental Health Department at 770-531-3973.

Dairy Queen/Shallowford300 Shallowford Road, GainesvilleScore: 72, Grade: CEmployee handling raw, frozen burger then donning gloves. Employee handling raw, frozen burger with gloves then handling ready-to-eat foods. Employee drinks in kitchen and food prep areas have improper lids or kept uncovered. Mold and grime build up along baffle and interior of ice machine; food residue and metal shavings on can opener blade; food grime build up in veggie press. Bulk coleslaw and opened containers of dressings and BBQ pork have no date labels; hot dogs marked with wrong date on lid of container. Mushroom gravy and chicken breasts thawing in bags at room temperature. Many cloths used to wipe down countertops and equipment are left out, laying in sinks or submerged in soapy water. Shelves, under ceiling, and on/around condenser of dessert topping coolers have an accumulation of food debris; old food residue on ceiling of lower microwave; inside door, shelves, and gaskets of cooler cabinet beside fryers has an accumulation of food debris and grease.Inspector: Hoffhines